Crockpot Lemon Garlic Chicken and Veggies Recipe

A comfort food staple for a busy week! 🍋

You could pick any vegetables you and your family love to pair with this chicken. I used some potatoes and carrots I had leftover from meals last week. We are winning, if we use up all the produce before it goes bad, right?! No need to overcomplicate a balanced meal - protein, complex carbs, fiber rich veggie, and healthy fat source. This is the formula for meals that fuel + leave you feeling satisfied without taking hours to prepare.

Ingredients: (Makes 4 servings)

  • 1 lb boneless skinless chicken breasts

  • 2 cups of baby potatoes

  • 1/2 cup low-sodium chicken broth

  • 1 tbsp olive oil

  • Juice and zest of 1 large lemon

  • 1 tsp garlic powder (or 3–4 cloves minced garlic)

  • 1 TBSP herb de provence

  • 2 cups baby carrots

  • ½ tsp salt + black pepper to taste

  • Optional: reduced fat feta cheese

Instructions:

  1. Prepare crockpot with plastic liner for easy clean up, then lightly coat the bottom of the crockpot with olive oil.

  2. Clean chicken and add to the crockpot and add seasonings.

  3. Wash potatoes and carrots then place on top of the chicken.

  4. Add lemon juice and zest to the crockpot.

  5. Place lid on top of the crockpot. Then cook on high for about 3 hours or on low for 5 hours (until chicken reaches internal temperature of 165 degrees).

  6. Shred or slice the chicken when you are ready to eat. Serve all together and top with optional feta cheese.